Chimichurri Grouper Tacos Recipe

Prep fish

Pat the grouper fillets dry with paper towels and cut into 8–10 strips or pieces sized for tacos (about 3–4 oz per taco).

Make spice rub

In a small bowl combine smoked paprika, sweet paprika, garlic powder, onion powder, dried oregano, ground cumin, cayenne, kosher salt, and black pepper. Stir to blend.

Brush both sides of the fish pieces lightly with 2 tbs olive oil, then evenly coat with the spice rub, pressing gently so it adheres.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbs neutral oil or butter. When shimmering, add fish pieces in a single layer (do not overcrowd; cook in batches if needed).

Sear the fish 2–3 minutes per side, until a crust forms and internal temperature reaches 135–145°F (opaque and flakes easily). Remove to a plate and tent loosely with foil to keep warm.

In a large bowl combine the green and red cabbage and chopped cilantro.

In a small bowl whisk together lime juice, mayonnaise, 1 tsp olive oil, honey (if using), 1/2 tsp kosher salt, and 1/4 tsp black pepper until smooth.

Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust salt or lime as needed. Refrigerate at least 10 minutes (or up to 2 hours) to meld flavors before assembling tacos.

In a food processor or blender combine parsley, cilantro, garlic cloves, red wine vinegar, lime juice, red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Pulse until finely chopped.

With the processor running, slowly stream in 3 tbs olive oil until emulsified into a loose chimichurri. Transfer to a bowl and stir in 1/2 cup mayonnaise until fully combined into an aioli. Taste and adjust seasoning.

If you prefer a thinner sauce, add another teaspoon of olive oil or a splash of water and whisk. Refrigerate until ready to use; bring to room temperature before serving if chilled.

Warm the corn tortillas: heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side until pliable and slightly charred. Keep warm wrapped in a clean towel.

To assemble each taco, place 2–3 tbs of the lime-cilantro cabbage slaw in the center of a tortilla. Top with 2–3 pieces of blackened grouper (about 3–4 oz total).

Drizzle 1–2 tbs chimichurri aioli over the fish, sprinkle with crumbled queso fresco (about 1–2 tbs), and add 2–3 slices of avocado. Squeeze a little lime juice over the top if desired.

Serve immediately with extra chimichurri aioli and lime wedges on the side.